Lemon Blueberry Pound Cake Recipe

Rating 5.0
| 2
| Last Updated on February 13, 2024
Not only is this lemon blueberry pound cake sweet and satisfying, but with blueberries and lots of lemons, it is a cheerful addition to any picnic or weekend party. Bake it in a well-oiled bundt pan, let it cool and you are ready to go.
Utensils Dessert
Globe New American
19
ingredients
16
steps
74
minutes
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.

Ingredients

Servings:
10
3 cup(s)
cake flour or all-purpose flour
1 1/2 tsp
baking powder
1 tsp
salt
1 1/2 cup(s)
granulated sugar
3/4 cup(s)
butter
1/2 cup(s)
whole milk
1/2 cup(s)
heavy cream
1/2 cup(s)
cream cheese
2 tbsp
sour cream
3
eggs
2
lemons, zested and juiced
1 tsp
vanilla extract
1 pt
blueberries
2 tbsp
cornstarch
1
batch of lemon glaze, optional
1 tbsp
grated lemon peel, for garnish
4 tbsp
powdered sugar, sifted
2 tbsp
lemon juice
water, as needed
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Directions 16 steps | 74 Minutes

Step 1

Measure and prep all ingredients. Preheat the oven to 350°F.

Lemon Blueberry Pound Cake Recipe: Measure and prep all ingredients.
Step 2

Make the flour mixture. In a large bowl, sift together the flour, baking powder and salt. Set aside.

Lemon Blueberry Pound Cake Recipe: 
Make the flour mixture.
Step 3

In the bowl of a stand mixer fitted with the paddle attachment or a hand mixer in a large bowl, add the butter and mix on medium speed until the butter is softened. 

Lemon Blueberry Pound Cake Recipe: In the bowl of a stand mixer fitted with the paddle attachment or a hand mixer in a large bowl, add the butter and mix on medium speed until the butter is softened.
Step 4

Add the sugar and whip until very fluffy, at least 5 minutes.

Lemon Blueberry Pound Cake Recipe: Add the sugar and whip until very fluffy, at least 5 minutes.
Step 5

While the sugar and butter are whipping, make the milk mixture. In a large measuring cup, combine the whole milk and heavy cream.

Lemon Blueberry Pound Cake Recipe: While the sugar and butter are whipping, make the milk mixture.
Step 6

After the sugar and butter are whipped, mix in the cream cheese and sour cream.

Lemon Blueberry Pound Cake Recipe: After the sugar and butter are whipped, mix in the cream cheese and sour cream.
Step 7

Add the eggs, one at a time, and mix until smooth. 

Lemon Blueberry Pound Cake Recipe: Add the eggs, one at a time, and mix until smooth.
Step 8

Slowly add ½ of the flour mixture, then ½ of the milk mixture and beat until incorporated. 

Lemon Blueberry Pound Cake Recipe: Slowly add ½ of the flour mixture, then ½ of the milk mixture and beat until incorporated.
Step 9

Add the remaining flour mixture, then the rest of the milk mixture, and mix until smooth.

Lemon Blueberry Pound Cake Recipe: Add the remaining flour mixture, then the rest of the milk mixture, and mix until smooth.
Step 10

Add the lemon juice, zest and vanilla extract. 

Lemon Blueberry Pound Cake Recipe: Add the lemon juice, zest and vanilla extract.
Step 11

Dust the blueberries with the cornstarch. 

Lemon Blueberry Pound Cake Recipe: Dust the blueberries with the cornstarch.
Step 12

Fold in the dusted blueberries into the lemon poundcake mixture.

Lemon Blueberry Pound Cake Recipe: Fold in the dusted blueberries into the lemon poundcake mixture.
Step 13

Transfer the batter into a well-oiled Bundt pan and bake for about 45 minutes or until the top is golden brown and a toothpick or knife tip inserted in the center comes out clean.

Lemon Blueberry Pound Cake Recipe: Transfer the batter into a well-oiled Bundt pan and bake for about 45 minutes or until the top is golden brown and a toothpick or knife tip inserted in the center comes out clean.
Step 14

Allow to cool, then remove from the pan. 

Lemon Blueberry Pound Cake Recipe: Allow to cool, then remove from the pan.
Step 15

If using the lemon glaze, mix the powdered sugar and lemon juice together in a small bowl. Add water if you’d like a thinner consistency. 

Lemon Blueberry Pound Cake Recipe: If using the lemon glaze, mix the powdered sugar and lemon juice together in a small bowl.
Step 16

Spoon the lemon glaze over the top of the cooled cake and garnish with grated lemon peel. Enjoy!

Lemon Blueberry Pound Cake Recipe: Spoon the lemon glaze over the top of the cooled cake and garnish with grated lemon peel.
Nutrition Per Serving
View All
CALORIES
541
FAT
24.8 g
PROTEIN
6.9 g
CARBS
74.7 g
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2 Comments
2 Comments
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Chrystal G.

Chrystal

28 Jul 2022

Perfect summer dessert

Reply to this comment
Jessica S.

Jessica

27 Jul 2022

So, so, so tasty!!! A great way to use our excess of lemons from our summer harvest. Beautiful photos in this recipe as well!

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